Add to three quarts of cleared stock two ounces of rice, washed, picked, parboiled, and drained dry. Let it boil gently till the rice is tender,

Rice Soup (White)

Wash and pick two ounces of rice, boil it in & pint of milk; when it has nearly absorbed the milk, add three quarts of veal broth; season with salt to the palate. Let the rice boil till tender; five minutes before it is to be served up add a leason of four yolks of eggs and have a pint of cream; have ready a knuckle of veal, which has been boiled gently till tender in a quart of water. Strain the liquor from it, skim it free from fat, put the veal and liquor to the soup, and serve it up.

N. B. Instead of knuckle of veal, two cleaned calves feet may be boiled till tender; afterwards take the bones out, and add the liquor and feet to the soup: or, a fowl may be cut into quarters., done in the same manner as the veal, and added to the soup.